Easiest Way to Prepare Tasty Chicken, potato and butternut squash oven-bake

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Chicken, potato and butternut squash oven-bake

Before you jump to Chicken, potato and butternut squash oven-bake recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.

You already are aware that you have to have a strong and healthy heart. Think about it: if your heart isn’t healthy then the rest of your body won’t be either. You already are aware that regular workout and a healthy lifestyle are vital in terms of the total health of your heart. Did you know, however, that several specific foods are great for improving the health of your heart? If you would like to know which foods you should be eating to improve your heart health, continue reading.

Beans–believe it or not–are really beneficial for your heart. Sure, the after-effects of ingesting beans could not be the best for your nose, but they are so healthy for you. This doesn’t mean that simply eating beans will weaken the effects of other unhealthy foods you might be ingesting. What this means is that substituting in edamame or kidney beans for the chicken on your fresh salad or consuming a soy burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you may not miss eating meat.

There are lots of foods you will find that that are terrific for your body. It’s true that every food brought up in this article can help your body in numerous ways. They are especially terrific, though, for keeping your heart as healthy as it can be. Try to start consuming these hearty foods every day. Your heart is going to be so much better if you do!

We hope you got insight from reading it, now let’s go back to chicken, potato and butternut squash oven-bake recipe. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Chicken, potato and butternut squash oven-bake:

  1. Provide 2 tbsp of rapeseed oil.
  2. Get 8 of chicken thighs with bones and skins left on.
  3. Provide 3 of red onions, sliced.
  4. Use 1 of leek, sliced.
  5. Use 1 of red chili with seeds, chopped.
  6. Use 4 cloves of garlic, chopped.
  7. Get 2 tbsp of plain flour.
  8. Prepare 700 ml of vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!.
  9. Take 1 tsp of Cajun seasoning.
  10. Get 500 g of new potatoes, in bite-sized chunks.
  11. Take 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
  12. Get Handful of fresh coriander, chopped.
  13. You need of Salt.
  14. You need of Ground black pepper.

Steps to make Chicken, potato and butternut squash oven-bake:

  1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
  2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
  3. Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking..
  4. Stir in the flour to mix well and fry for a further minute..
  5. Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture..
  6. Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
  7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
  8. When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked..
  9. Quickly stir in the crème fraîche and then the coriander and season to taste..
  10. Serve immediately, piping hot onto warmed plates..

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